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Chili With Beef And Beans-Chili Con Carne


I think this Chili With Beef and Beans or more commonly known as Chili con carne, is an ideal hearty meal for the current cooler season. Here’s my take of this popular Mexican-American dish that’s typically made from chili peppers, tomatoes, garlic, onions, cumin, and beans, along with chopped or ground beef. It’s probably one of the easiest one-pot meal that you can cook up quickly. As usual, I added my favorite ingredients to this dish. I used ancho chili powder to provide the mild to medium heat and the deep smokey flavor that’s essential for this dish, and red kidney beans, which is one of my favorite legumes. The end result was just fantastic.


Chili With Beef And Beans-Chili Con Carne
(Printable Recipe)

Ingredients

3 Tbsp Olive Oil
2 Cloves Garlic, chopped
1 Medium Yellow Onion, finely chopped
400 g Ground Beef
1 tsp Dried Oregano
4 Tbsp Ancho Chili Powder
1 tsp Cumin Powder
2 Cans (15 oz/425 g x 2) Red Kidney Beans, drained
1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
1 Cup of Beef Stock
Sea Salt

Shredded Cheese
Chopped Cilantro
Sour Cream, optional

Method

Preheat oven to 350˚F (180˚C).

Heat the cast iron pot over a moderate heat. Add the oil, garlic, and onion and cook until golden, stirring occasionally, about 8 minutes.

Turn the heat on high, mix in the ground beef, oregano, chili powder, cumin, and stir until the beef mixture is deep red in color and the meat is no longer pink.

Add the beans, diced tomatoes, and stock into the beef mixture. Bring it to a boil, switch off the heat and cover with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 ½ hours and season with sea salt. Serve the chili with cheese, cilantro, and sour cream, if desired.

Serves 6 to 8
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Comments

  1. Spoon and ChopsticksSeptember 11, 2010 at 10:10 PM

    That looks great.

    I wonder what difference does it make if we just cook the whole thing in a low heat for 1 and 1/2 hour instead of putting it in the oven?

    ReplyDelete
  2. Angie TeeSeptember 12, 2010 at 2:40 PM

    @Spoon and Chopsticks: I am sure that is doable, just add extra stock if the chili is too thick. You can cook it in the slow cooker for about 5 hours too.

    ReplyDelete
  3. ShelleSeptember 12, 2010 at 2:56 PM

    About how many people would this serve? It looks delicious, and I've got to try it.

    ReplyDelete
  4. ShelleSeptember 14, 2010 at 6:31 PM

    I doubled it and used ground turkey. This was delicious! Thanks for sharing the recipe!

    ReplyDelete

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